Great Lakes Brewing Co.’s Christmas Ale clone
By Cleveland tradition, the annual release of Christmas Ale effectively marks the official start of the holiday season in The Forest City.
Great Lakes Brewing Co.’s Christmas Ale clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.012
IBU = 30 SRM = 19 ABV = 7.5%
Ingredients
10.5 lbs. (4.76 kg) American Pilsner malt
1 lb. (0.45 kg) crystal malt (45 °L)
1 lb. (0.45 kg) unmalted white wheat
0.5 lb. (0.23 kg) Briess Special Roast (50 °L) malt
0.25 lb. (0.11 kg) roasted barley
1 lb. (0.45 kg) honey (0 min.)
4.9 AAU Mt. Hood hops (60 min.) (0.75 oz./21 g at 6.5% alpha acids)
3.25 AAU Mt. Hood hops (30 min.) (0.5 oz./14 g at 6.5% alpha acids)
5.75 AAU Cascade hops (5 min.) (1 oz./28 g at 5.75% alpha acids)
0.05 oz. (1.4 g) fresh cut ginger root (crushed or finely cut) (0 min.)
0.05 oz. (1.4 g) cinnamon stick (0 min.)
Wyeast 1098 (British Ale) or White Labs WLP007 (English Dry Ale) or LalBrew Nottingham yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Using a 1.2 qts. to lbs. grist ratio, start the mash at 150 °F (66 °C) for at least 30 minutes to ensure beta amylase conversion. Once fully converted, increase temperature to 160 °F (71 °C) for 15 minutes to encourage alpha amylase conversion, before raising it once again to 170 °F (77 °C) for 2 minutes to end conversion. Recirculate at least 10 minutes or until clear, then sparge using water at 170 °F (77 °C) water until you collect 6.5 gallons (24.5 L) of wort.
Boil for 60 minutes, adding the hops according to the schedule. Add the honey and spices at the end of the boil to preserve as much aromatic quality as possible. Cut the fresh ginger into small pieces to maximize flavor and aroma.
Chill rapidly to 66 °F (19 °C) and pitch the yeast. Oxygenate thoroughly. When fermentation is fully complete after 14 days, drop the temperature about 6 °F (3 °C) per day for four days to help clear the beer. Keg and carbonate to 2.5 volumes or prime and bottle condition.
Great Lakes Brewing Co.’s Christmas Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.070 FG = 1.012
IBU = 30 SRM = 19 ABV = 7.5%
Ingredients
6 lbs. (2.7 kg) Briess Pilsen dried malt extract
1 lb. (0.45 kg) crystal malt (45 °L)
1 lb. (0.45 kg) unmalted white wheat
0.5 lb. (0.23 kg) Briess Special Roast (50 °L) malt
0.25 lb. (0.11 kg) roasted barley
1 lb. (0.45 kg) honey (0 min.)
4.9 AAU Mt. Hood hops (60 min.) (0.75 oz./21 g at 6.5% alpha acids)
3.25 AAU Mt. Hood hops (30 min.) (0.5 oz./14 g at 6.5% alpha acids)
5.75 AAU Cascade hops (5 min.) (1 oz./28 g at 5.75% alpha acids)
0.05 oz. (1.4 g) fresh cut ginger root (crushed or finely cut) (0 min.)
0.05 oz. (1.4 g) cinnamon stick (0 min.)
Wyeast 1098 (British Ale) or White Labs WLP007 (English Dry Ale) or LalBrew Nottingham yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Using a 5-gallon (19-L) kettle, start by steeping just the unmalted wheat (placed in a muslin bag) in 2 gallons (7.6 L) of water at 152 °F (67 °C) for 30 minutes. Then, introduce the rest of the specialty grains into the bag and steep for another 10–15 minutes. Remove grain bag then increase kettle volume with water to about 4 gallons (15 L).
Bring liquid to or near a boil. Turn off the flame and slowly add half the malt extract, stirring to avoid clumping or scorching. Adding just half of the extract here maximizes hop isomerization. Turn flame back on and bring to boil. Add remaining malt extract with 15 minutes until knockout.
Follow the remainder of the all-grain recipe for boil, fermenting, and packaging instructions. After chilling the beer, but before pitching your yeast, remember to top up with water to 5 gallons (19 L).
